Peach Crisp: Sugar: 450g, salad oil 500g, egg 2, water 45g, baking soda 10g, Daqizi 10g (can not put), custard powder 50g, low powder 960g1 container, put sugar powder and salad oil, stir well 2 Put the eggs, stir well and fully emulsified, put the water and mix well, put 3 baking soda, custard powder and mix well, put the sieve low-gluten powder, mix well, avoid the tendon 4 accessories random: walnut / peanut / cranberry / cooked Black and white sesame 5190 degrees, 30 minutes
Mung bean cake: peeled mung bean 250g, butter corn oil 1:1 total 90g, fine sugar 70g, maltose 50g1 mung bean soaked in water for 12-24 hours, leave a little water pot steamed for 50-60 minutes, cooking machine into mud 2 non-stick pan full course Pour a small fire into the mung bean puree and stir fry until completely absorbed. When it is slightly dry, add maltose and fine sugar and stir fry until the clams are 3. Each 50g can be made to 12, and the mold is pressed well. The refrigerating is better. 4 can be added to the filling 1:1. Or mix the mold with cranberry, etc., or add 5g matcha powder to mix the stamper.